Jose Muldoon's (222 Tejon St.) is on pace for a grand reopening sometime near Cinco de Mayo, according to general manager Cindy Biondo. The downtown Mexican restaurant has been closed since March 18 for an extensive remodeling, which includes new seating and dcor, as well as a fresh menu. Biondo says Muldoon's will have a soft opening a few days before May 5, barring any unforeseen setbacks or hurdles.
Fire and ice (cream)
All six local Baskin-Robbins locations are offering a 31-Cent Scoop Night from 5 to 10 p.m., Wednesday, May 2. A scoop of any of 31 flavor options will cost a steep 31 cents. Baskin-Robbins will donate $100,000 to the National Fallen Firefighters Foundation, which assists victims' families and helps prevent line-of-duty deaths. Visit baskinrobbins.com/31cent for more.
Eat the state
No, really. Test your belt's integrity at the Colorado Food & Wine Pairing: Explore A Taste of Colorado event at 6:30 p.m. on Saturday, April 28, at Briarhurst Manor Estate (404 Manitou Ave., Manitou Springs). Your $90 (not including tax or gratuity) buys hors d'oeuvres and an "exquisite" seven-course dinner that includes Colorado foods, wine, beer and vodka. Call 685-1864 or e-mail email@example.com to reserve a seat.
Bristol Brewery (1647 S. Tejon St.) will host Nitro Night from 5 to 9 on Saturday, April 28. For $2.50, you'll get nitrogen-charged pints, including an IPA and the Winter Warlock Oatmeal Stout "if there's any left by then," in the words of an employee. For those new to nitros: As opposed to carbon dioxide keg pressurization, nitrogen produces smaller bubbles, which makes a beer smoother and thicker-headed. Call 633-2555 for more.
Phantom Canyon Brewing Co. (2 E. Pikes Peak Ave.) has released a ginger beer. "High in antioxidants ... a good reason to drink," says brewer Michele Lowney of her concoction. Each keg contains roughly a half-pound of the root. Out this weekend is the Three-Nail Imperial IPA, an "extremely hoppy" and higher-alcohol brew (8 percent to a standard 5 percent), served in 10-ounce pours. Call 635-2800 for more.
Compiled by Matthew Schniper
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